Dairy Mineral-Fortified Liquid Dairy Products And Methods Of Making

ABSTRACT

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

CROSS REFERENCE TO RELATED APPLICATION

This application claims the benefit of the priority date of U.S.Provisional Application No. 61/593,639, filed Feb. 1, 2012, which ishereby incorporated herein by reference in its entirety.

FIELD

The field relates to liquid dairy products and, more specifically, toliquid dairy products fortified with dairy minerals, such asconcentrated milk, and methods for producing the same.

BACKGROUND

During the production of various dairy products, liquid milk startingmaterials are subjected to a variety of treatments, including heatingand concentrating steps in which certain components of the milk areremoved. For example, in typical cream cheese processes, curd isseparated from liquid whey by centrifugation or other techniques.Minerals and other components from the dairy starting material are lostin the liquid whey.

Liquid dairy products, such as milk, are generally thermally processedto increase their stability and to render them microbiologically safe.Unfortunately, thermally treating of milk can result in color changes,gelation, and development of off flavors. The off flavors include“cooked milk” type flavors which lead to loss of fresh milk impression.Heating milk to high temperatures can result in an unsightly brown colordue to Maillard reactions between the lactose and proteins in the milk,which is often referred to as browning. Gelation, on the other hand, isnot completely understood, but the literature suggests that gels mayform, under certain conditions, as a three-dimensional protein matrixformed by the whey proteins. See, e.g., Datta et al., “Age Gelation ofUHT Milk—A Review,” Trans. IChemE, Vol. 79, Part C, 197-210 (2001). Bothgelation and browning are generally undesirable in milk since theyimpart objectionable organoleptic properties.

The concentration of milk is often desired because it allows for smallerquantities to be stored and transported, thereby resulting in decreasedstorage and shipping costs, and may allow for the packaging and use ofmilk in more efficient ways. However, the production of anorganoleptically-pleasing, highly concentrated milk can be difficult,because the concentration of milk generates even more pronouncedproblems with gelation, browning, and also the formation of compoundsimparting undesired flavor and off-notes. For instance, milk that hasbeen concentrated at least three fold (3×) has an even greater tendencyto undergo protein gelation and browning during thermal processing.Additionally, due to such high levels of protein in the concentratedmilk, it may also have a greater tendency to separate and form a gelover time as the product ages, thereby limiting the usable shelf life ofthe product.

A typical method of producing concentrated milk involves multipleheating steps in combination with concentrating the milk. For example,one general method used to produce concentrated milk involves firststandardizing milk to a desired ratio of solids to fat and thenforewarming the milk to reduce the risk of casein coagulation during alater sterilization step. Forewarming also decreases the risk ofcoagulation during storage prior to sterilization and may furtherdecrease the initial microbial load. The forewarmed milk is thenconcentrated to the desired concentration. The milk may be homogenized,cooled, restandardized, and packaged. In addition, a stabilizer salt maybe added to help to further reduce the risk of coagulation at hightemperatures or during storage. The product is sterilized before orafter packaging. Sterilization usually involves relatively lowtemperatures for relatively long periods of time (for example, about 90°C. to about 120° C. for about 5 to about 30 minutes) or relatively hightemperatures for relatively short periods of time (for example, about135° C. or higher for a few seconds).

U.S. Patent Application Publication No. 2007/0172548 A1 (Jul. 26, 2007)to Cale et al. discloses a process for producing a concentrated milkwith high levels of dairy proteins and low levels of lactose. Cale etal. disclose thermal treatments combined with the ultrafiltration of aliquid dairy base to produce a concentrated dairy product having greaterthan about 9 percent protein (generally about 9 to about 15 percentprotein), about 0.3 to about 17 percent fat (generally about 8 to about8.5 percent fat), and less than about 1 percent lactose.

However, Cale et al. disclose that all the protein and fat in the finalconcentrated beverage are supplied directly from the starting liquiddairy base and, therefore, the amounts in the final beverage are alsoconstrained by the composition of the starting dairy base and theparticular concentration process employed. In other words, if higheramounts of protein or fat are desired in a final beverage obtained fromCale et al.'s process, then the other of the protein or fat is alsoincreased by a corresponding amount, because each component is onlysupplied from the same starting dairy base and, therefore, subjected tothe same concentration steps. Therefore, the process of Cale et al. willgenerally not permit a concentrated dairy beverage having increases inone of protein or fat and, at the same time, decreases in the other ofprotein or fat.

SUMMARY

A method of making a concentrated dairy liquid is provided. The methodcomprises: concentrating a pasteurized first dairy liquid to obtain aconcentrated dairy liquid retentate; blending a high fat dairy liquidinto the concentrated dairy liquid retentate to form a fat enricheddairy liquid; homogenizing the fat enriched dairy liquid to form ahomogenized fat enriched dairy liquid; adding a blend of dairy mineralsto the homogenized fat enriched dairy liquid; and heating thehomogenized fat enriched dairy liquid including the blend of dairyminerals to obtain a concentrated dairy liquid having a F_(o) value ofat least 5, the concentrated dairy liquid having a protein to fat ratioof from about 0.4 to about 0.75 and lactose in an amount of up to about1.25 percent.

In one approach, the protein to fat ratio is from about 0.61 to about0.7.

The concentrated dairy liquid can include from about 7 to about 9percent protein. The concentrated dairy liquid can include from about 9to about 14 percent fat.

In one approach, the liquid dairy base is whole milk. In anotherapproach, the high fat dairy liquid is cream.

In one approach, about 3 to about 34 percent cream is added to theconcentrated dairy liquid retentate.

The blend of dairy minerals can include at least one of potassium,magnesium, calicium, and phosphorus. The lend of dairy minerals cancomprise between 0.15 and 1.5% by weight of the homogenized fat enricheddairy liquid. The blend of dairy minerals can also comprises from about0.5 to about 0.75% by weight of the homogenized fat enriched dairyliquid.

In one approach, a method of making a concentrated dairy liquidcomprises: pasteurizing a dairy cream; concentrating the pasteurizedcream to obtain a concentrated cream retentate; homogenizing theconcentrated cream retentate to form a homogenized cream retentate;adding a blend of dairy minerals to the homogenized cream retentate;heating the homogenized cream retentate including the blend of dairyminerals to obtain a concentrated dairy liquid having a F_(o) value ofat least 5. The concentrated dairy liquid has a protein to fat ratio offrom about 0.4 to about 0.7 and lactose in an amount of up to 1.5percent.

The method can further comprise diluting the cream with water after thepasteurizing.

The ratio of the water to the cream can be from about 2:1 to about 4:1.

In one approach, the concentrated cream retentate can include about 2.0to about 3.0 percent protein.

In another approach, the concentrated dairy liquid includes about 1.3 toabout 2 percent protein.

In an approach, the concentrated dairy liquid can include about 20 toabout 30 percent fat.

The concentrated dairy liquid can comprise at least one of potassium,magnesium, calcium, and phosphorus. The blend of dairy minerals cancomprise between 0.15 and 1.5% by weight of the homogenized creamretentate. In one approach, the blend of dairy minerals can comprisebetween 0.5 and 0.75% by weight of the homogenized cream retentate.

The concentrated dairy liquid can include about 35 to about 65 percenttotal solids.

A concentrated dairy liquid is also provided. The liquid comprises: fromabout 7 to about 9 percent total protein; from about 9 to about 14percent total fat; and lactose in an amount of less than about 1.5percent, and a ratio of protein to fat of about 0.4 to about 0.75.

The concentrated dairy liquid can have a whole milk base.

The liquid can have a protein to fat ratio of from about 0.61 to about0.7.

The liquid can comprise a blend of dairy minerals including at least oneof potassium, magnesium, calcium, and phosphorus. The blend of dairyminerals can comprise between 0.15 and 1.5% by weight of theconcentrated dairy liquid.

In one approach, the concentrated dairy liquid comprises a ratio ofpotassium to protein of from about 0.0040 to about 0.0043, a ratio ofmagnesium to protein of from about 0.0018 to about 0.0025, a ratio ofcalcium to protein of from about 0.0347 to about 0.047, and a ratio ofphosphate to protein of from about 0.0897 to about 0.1045.

In an approach, the concentrated dairy liquid can comprise one of thefollowing ratios: potassium to protein of from about 0.0040 to about0.0043; magnesium to protein of from about 0.0018 to about 0.0025;calcium to protein of from about 0.0347 to about 0.047; and phosphate toprotein of from about 0.0897 to about 0.1045.

In one approach, a concentrated dairy liquid comprises: about 1.3 toabout 2.0 percent protein; about 20 to about 30 percent fat; lactose inan amount of less than about 1.5 percent; and about 35 to about 65percent total solids, and the concentrated dairy liquid comprises aratio of protein to fat of about 0.04 to about 0.1.

The concentrated dairy liquid can have a cream base.

The concentrated dairy liquid can include a blend of dairy mineralsincluding at one of potassium, magnesium, calcium, and phosphorus. Theblend of dairy minerals comprises between 0.15 and 1.5% by weight of theconcentrated dairy liquid.

In one approach, the concentrated dairy liquid comprises a ratio ofpotassium to protein of from about 0.017 to about 0.026, a ratio ofmagnesium to protein of from about 0.008 to about 0.022, a ratio ofcalcium to protein of from about 0.122 to about 0.352, and a ratio ofphosphate to protein of from about 0.199 to about 0.539.

In an approach, the concentrated dairy liquid comprises one of thefollowing ratios: potassium to protein of from about 0.017 to about0.026; magnesium to protein of from about 0.008 to about 0.022; calciumto protein of from about 0.122 to about 0.352; and phosphate to proteinof from about 0.199 to about 0.539.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flowchart of an exemplary method of forming a stableconcentrated dairy liquid fortified with dairy minerals;

FIG. 2 is a flowchart of another exemplary method of forming a stableconcentrated dairy liquid fortified with dairy minerals;

FIG. 3 is a sensory profile chart of the foam of the experimentalsamples and target product;

FIG. 4 is a sensory profile chart of the flavors in the experimentalsamples and target product;

FIG. 5 is a sensory profile chart of the foam of the experimentalsamples and a comparative product;

FIG. 6 is a sensory profile chart of the foam and flavors ofexperimental samples and a comparative product;

FIG. 7 is a bar graph showing the results of a sensory evaluation forfoam height of experimental samples and target product;

FIG. 8 is a bar graph showing the sensory evaluation for roasted flavorattributes of experimental samples and target product;

FIG. 9 is a bar graph showing the results of a sensory evaluation forfoam uniformity of experimental samples and target product;

FIG. 10 is a bar graph showing the sensory evaluation for bitter flavorattributes of experimental samples and target product;

FIG. 11 is a bar graph showing the sensory evaluation for soapy flavorattributes of experimental samples and target product;

FIG. 12 is a bar graph showing the sensory evaluation for milky flavorattributes of experimental samples and target product;

FIG. 13 is a is a bar graph showing the sensory evaluation for creamyflavor attributes of experimental samples and target product;

FIG. 14 is a bar graph showing the results of a sensory evaluation forfoam height of experimental samples and a comparative product;

FIG. 15 is a bar graph showing the sensory evaluation for bitter flavorattributes of experimental samples and a comparative product;

FIG. 16. is a bar graph showing the sensory evaluation for aerated foamappearance of experimental samples and a comparative product;

FIG. 17 is a bar graph showing the sensory evaluation for musty flavorattributes of experimental samples and a comparative product;

FIG. 18 is a bar graph showing the sensory evaluation for milky flavorattributes of experimental samples and a comparative product;

FIG. 19 is a bar graph showing the sensory evaluation for creamy flavorattributes of experimental samples and a comparative product;

FIG. 20 is a bar graph showing the sensory evaluation for soapy flavorattributes of experimental samples and a comparative product;

FIG. 21 is a table presenting sensory data for the experimental samplesand comparative product;

FIG. 22 is a table presenting sensory data for the experimental samplesand comparative product;

FIG. 23 is a table presenting sensory data for the experimental samplesand comparative product;

FIG. 24 is a table presenting sensory data for the experimental samplesand comparative product;

FIG. 25 is a table presenting sensory data for the experimental samplesand comparative product;

FIG. 26 is a table presenting sensory data for the experimental samplesand comparative product;

FIG. 27 includes charts presenting sensory data for the creaminess andsweetness analysis, respectively, of samples DM8-DM12 of Table 10;

FIG. 28 is a chart of the creaminess and sweetness analysis of samplesDM8-DM12 of Table 10;

FIG. 29 is a graph showing the separation rates of the samples shown inTable 12; and

FIG. 30 is a graph showing the separation rates of the samples shown inTable 12.

DETAILED DESCRIPTION

The methods and products disclosed herein relate to liquid dairyproducts fortified with dairy minerals. It was found that liquid dairyproducts prepared by ultrafiltration had different flavor than freshmilk products. While ultrafiltration advantageously removes water andlactose, it is believed that ultrafiltration also removes milk mineralsthat contribute to fresh dairy flavor notes of fresh milk products. Itwas surprisingly found that fortification with dairy minerals providedliquid dairy products with milk flavor notes characteristic of freshdairy products. The addition of dairy minerals was found to beparticularly suitable for concentrated dairy liquids. It was furtherdiscovered that fortification with a single dairy mineral is generallyinsufficient to provide the flavor benefits. In other words, it has beenfound that a mixture of at least two dairy minerals is needed to providefresh dairy flavor notes to the liquid dairy product. By yet anotherapproach, it has been discovered that addition of gum arabic with thedairy minerals is effective to increase the perception of fresh dairyflavor notes in the product.

As used herein, the term “dairy minerals” refers to minerals ormineral-containing ions naturally found in dairy liquids, such as cow'smilk. Exemplary dairy minerals include, for example, sodium, potassium,magnesium, calcium, and phosphate ions. The dairy minerals are providedin the liquid dairy products in amounts in addition to those naturallypresent in the dairy products.

While the mineral content of raw milk varies due to a variety offactors, the most abundant minerals in typical raw cow milk are citrate(176 mg/100 g), potassium (140 mg/100 g), calcium (117.7 mg/100 g),chloride (104.5 mg/100 g), phosphorus (95.1 mg/100 g), sodium (58 mg/100g), and magnesium (12.1 mg/100 g). It has been found that dairy mineralpowders with an increased calcium content relative to other minerals inthe blend, such as potassium, sodium and magnesium, are particularlyadvantageous for providing fresh dairy flavor notes to a dairy product.

By one approach, the dairy minerals are added to the dairy products inan amount of about 0.1% to about 1.5% percent by weight of the dairyproduct, in another aspect about 0.5 to about 0.75 percent by weight ofthe dairy product.

In another approach, the dairy minerals are added to the dairy productsto provide a particular ratio of dairy minerals to total protein. Bytotal protein is meant the total amount of protein included in the dairyproduct. Casein and whey are typically the predominant proteins found incow milk and therefore any dairy products including dairy liquids ordairy proteins derived from cow milk.

In some aspects, dairy products to which the dairy minerals have beenadded are characterized by reduced astringency compared to otherwiseidentical dairy products that do not include added dairy minerals. Dairyproducts often have astringent flavor as a result of high proteincontent, low fat content, and/or low pH. In other aspects, dairyproducts to which the dairy minerals have been added are characterizedby less sourness than an otherwise identical dairy product that does notinclude added dairy minerals. Dairy products often have sour flavor dueto low pH. In yet other aspects, dairy products to which the dairyminerals have been added are characterized by increased creamy orbuttery flavor that is desirable in many dairy products.

While not wishing to be bound by theory, it is presently believed thatthe flavor profile of the dairy products to which the dairy minerals isaltered by interaction of the dairy minerals with other components ofthe dairy product, particularly casein. It is further believed thatthese interactions affect flavor release, thereby changing flavorperception when the liquid dairy product is consumed. It is presentlybelieved that there is larger amount of flavors released in liquid dairyproducts. The altered flavor release impacts the flavor profileperceived by the consumer. For instance, delaying the release of butteryflavors is often perceived as a desirable lingering buttery dairy flavorrather than an upfront buttery flavor that fades quickly when the dairyproduct is consumed.

It was further discovered that fortification with a single dairy mineralis generally insufficient to provide the flavor benefits. A mixture ofat least two dairy minerals, in another aspect at least three dairyminerals, is generally needed to provide fresh dairy flavor notes to thedairy product. In one aspect, the dairy minerals added to the dairyproduct include at least two of sodium, potassium, magnesium, calcium,and phosphate. In another aspect, the dairy minerals added to the dairyproduct include at least three of sodium, potassium, magnesium, calcium,and phosphate. In another aspect, the dairy minerals added to the dairyproduct include at least four of sodium, potassium, magnesium, calcium,and phosphate. In yet another aspect, the dairy minerals added to thedairy product include sodium, potassium, magnesium, calcium, andphosphate.

The dairy minerals included in the liquid dairy products can be in avariety of forms. For example, the dairy minerals may be in the form ofa liquid, powder, gel, emulsion, or the like and can be obtained from avariety of milk products, milk derivatives, or dairy processes. Forexample, ultra-filtered or nano-filtered dairy permeates, such as wheypermeates obtained in conventional cheese-making processes, can be usedas a source of milk minerals. The filtered milk permeates can beconcentrated to reduce water content and used in the form of a liquid orpowder. If desired, the concentrated permeates can be further treated toincrease the content of particular minerals and/or to reduce thequantity of lactose or lactic acid.

It has been discovered that dairy mineral ingredients having differentmineral and lactose contents can provide different flavor profiles tothe mineral fortified dairy product so dairy mineral ingredients havinggreater or lesser quantities of particular minerals may be desired in aparticular application or product type. In one aspect, it was found thatlow lactose dairy mineral powders, such as TRUCAL® D7 and OPTISOL™ 1200from Glanbia PLC, are particularly advantageous for concentrated dairyliquid applications. As used herein, “low lactose” means less than about10 percent lactose by weight of the dairy mineral composition. Lowlactose dairy mineral ingredients are presently preferred becauselactose can contribute to generation of off flavors during heating.Higher amounts of lactose may be acceptable in certain applications, solong as the lactose does not provide an overly sweet taste or other offflavor to the liquid dairy product.

Incorporation of Dairy Minerals into Concentrated Dairy Liquids

By one approach, concentrated dairy liquids are provided having enhancedfresh dairy notes and substantially reduced cooked notes. In someaspects, the concentrated dairy liquids have increased fresh dairyflavor, increased creamy flavor, reduced astringency, reduced chalkyflavor, and reduced processed flavor. The concentrated dairy liquids areshelf stable for at least about six months at ambient temperature.

The concentrated dairy liquids are generally provided by a methodcomprising heating a dairy liquid base, concentrating the dairy liquidbase using ultrafiltration with or without diafiltration, optionallyblending a high fat dairy liquid into the concentrated dairy liquid,homogenizing the concentrated dairy liquid, adding dairy minerals andadjunct ingredients before and/or after homogenizing the concentrateddairy liquid, and heating the homogenized concentrated dairy liquid at atemperature and for a time effective to produce a shelf stableconcentrated dairy liquid having a sterilization value of F_(o) of atleast about 5. It was surprisingly found that fortifying shelf stableconcentrated dairy liquids with dairy minerals provided enhancedperception of fresh dairy notes. In one aspect, the dairy liquid base iswhole milk. In another aspect, the dairy liquid base is cream. When thedairy liquid base is whole milk, it is preferable to add a high fatdairy liquid, such as cream, after the concentration step. When thedairy liquid base is cream, the concentration by ultrafiltration isoptional.

“Shelf-life” or “shelf-stable” means the period of time at which theconcentrated dairy liquid can be stored at ambient temperatures (i.e.,at about 70° F. to about 75° F.) without developing an objectionablearoma, appearance, taste, consistency, or mouthfeel. In addition, anorganoleptically acceptable dairy product at a given shelf life willhave no off-odor, off-flavor, or brown coloring. “Stable” or“shelf-stable” means that the dairy product at a given time does nothave objectionable characteristics as defined above and isorganoleptically acceptable.

At least in some approaches, the terms “stable” or “shelf-stable” alsomean a Brew Recovery of at least about 90 percent. Brew Recovery is ameasurement of the dairy solids that are recovered in a cup as comparedto the starting dairy solids when reconstituted at ambient conditions.For purposes herein, Brew Recovery was measured using a Bosch T45Tassimo Beverage Brewer and a standard Tassimo creamer T-Disc (KraftFoods).

In another aspect, the concentrated dairy liquid is substantiallyresistant to gelation during ambient storage and maintains a viscosityranging from about 20 cP to about 100 cP and, in another aspect, about50 cP to about 300 cP at ambient temperatures when measured at about 20°C. with a Brookfield RV viscometer using Spindle #2 at 100 rpm.

In particular, the concentrated dairy liquids made by the disclosedprocesses exhibit such stability even when exposed to thermal processingsufficient to achieve a sterilization value (F_(o)) of at least about 5as required for commercial sterility and, in another aspect, asterilization value (F_(o)) of about 5 to about 8. Even after beingexposed to such sterilization, the stable concentrated dairy liquidsgenerally have minimal fat and protein degradation, which results inreduced aroma intensity levels due to sulfur and nitrogen containingvolatiles.

Essentially any liquid dairy base can be used in the present methods.Preferably, the liquid dairy base originates from any lactatinglivestock animal whose milk is useful as a source of human food. Suchlivestock animals include, by way of non-limiting example, cows,buffalos, other ruminates, goats, sheep, and the like. Generally,however, cow's milk is one source of the starting material. The milkused may be whole milk, low-fat milk, or skim milk. As the processtargets a concentrated stable dairy liquid having an increased fatcontent, whole milk and/or cream may be another source for the startingmaterial; however, the starting dairy source may also be skim, low-fat,or reduced fat milk as needed for a particular application with more orless high fat dairy liquid addition as needed to obtain a target fatvalue in the resulting concentrated dairy liquid. As used herein,“reduced fat” milk generally means about 2 percent fat milk. “Low fat”milk generally means about 1 percent fat milk, whereas “fat free milk”or “skim milk” both generally mean less than about 0.2 percent fat milk.“Whole milk” generally means not less than about 3.25 percent fat milkand can be standardized or unstandardized. “Milk butter” generally meansthe residual product remaining after milk or cream has been made intobutter and contains not less than about 3.25 percent fat. “Raw milk”generally means milk that has not yet been thermally processed. The milkor milk products used in the processes described herein can bestandardized or non-standardized. The preferred milk is obtained fromcows; however, other mammalian milk suitable for human consumption canbe used if desired. “Cream” generally refers to a sweet cream, which isa cream or fat obtained from the separation of a whole milk. Generally,cream has a fat content from about 32 to about 42 percent, about 3 toabout 5 percent lactose, and less than about 2 percent protein.

Cow's milk contains lactose, fat, protein, minerals, and water, as wellas smaller amounts of acids, enzymes, gases, and vitamins. Although manyfactors may affect the composition of raw cow's milk, it generallycontains about 11 to about 15 percent total solids, about 2 to about 6percent milk fat, about 3 to about 4 percent protein, about 4 to about 5percent lactose, about 0.5 to about 1 percent minerals, and about 85 toabout 89 percent water. Although milk contains many types of proteins,they generally can be grouped into the two general categories: caseinproteins and serum proteins. The minerals, also known as milk salts orash, generally include, as the major components, calcium, sodium,potassium, and magnesium; these cations can combine with phosphates,chlorides, and citrates in milk. Milk fat is mostly comprised oftriglycerides, and smaller amounts of various other lipids. Lactose ormilk sugar (4-O-β-D-galactopyranosyl-D-glucose) is a reducibledisaccharide present in raw milk.

For purposes herein, “serum protein” generally refers to the proteincontent of milk plasma other than casein (i.e., serum protein generallyrefers to the whey protein content). “Milk plasma” generally refers tothe portion of raw milk remaining after removal of the fat content.“Casein” generally encompasses casein per se (i.e., acid casein) orwater soluble salts thereof, such as caseinates (e.g., calcium, sodium,or potassium caseinates, and combinations thereof). Casein amounts andpercentages described herein are reported based on the total amountpresent of casein and caseinate (excluding the metal cation amountthereof). Casein generally relates to any, or all, of thephosphoproteins in milk, and to mixtures of any of them. An importantcharacteristic of casein is that it forms micelles in naturallyoccurring milk. Many casein components have been identified, including,but not limited to, α-casein (including α_(s1)-casein andα_(s2)-casein), β-casein, γ-casein, κ-casein, and their geneticvariants.

If desired, the dairy base may be diluted prior to use in the methodsdescribed herein, such as to achieve a desired total solids content inthe dairy base. For purposes herein, “total milk solids” or “totalsolids” generally refers to the total of the fat and solid-not-fat (SNF)contents. “SNF” generally refers to the total weight of the protein,lactose, minerals, acids, enzymes, and vitamins.

By one approach, a concentrated dairy liquid having enhanced fresh dairynotes and substantially reduced cooked notes is provided according to amethod as generally shown in FIG. 1. In this exemplary process, a liquiddairy base 101 is provided, which may be optionally homogenized in step102 and then heated in step 103 to a temperature and for a timeeffective to pasteurize the liquid dairy base. In one aspect, heatingstep 103 may be a pasteurization step. In another aspect, the heatingstep may be a forewarming step, such as that described in U.S. PatentApplication Publication No. 2007/0172548, which is incorporated hereinby reference. It is generally advantageous to minimize the length of theheat treatment so as to substantially reduce the development of offflavors.

The heated dairy liquid is then concentrated in step 104 to a desiredlevel, generally about 23 to about 30 percent total solids. In oneaspect, concentration step 104 includes ultrafiltration. In anotheraspect, concentration step 104 includes ultrafiltration in combinationwith diafiltration. If ultrafiltration is combined with diafiltration,the diafiltration is typically carried out during or afterultrafiltration. After concentration step 104, an optional amount ofhigh fat dairy liquid 105 is combined with the concentrated dairy liquidto form a fat-enriched concentrated dairy liquid having about 9 to about11 percent protein, greater than about 15 percent fat (in another aspectabout 15 to about 18 percent fat), and less than about 1.5 percentlactose (in another aspect less than about 1.0 percent lactose).

Next, the fat-enriched concentrated dairy liquid is homogenized in step106 to form a homogenized fat-enriched dairy liquid. Afterhomogenization, dairy minerals 107 (e.g., about 0.1 to about 1.0percent) and adjunct ingredients 108 are mixed into the homogenizedfat-enriched dairy liquid in step 109 to form a stabilized, fat-enrichedconcentrated dairy liquid. It was found that the ultrafiltration stephad a big impact on the flavor profile of the milk concentrate, evenwhen temperature was controlled during ultrafiltration to avoidheat-induced flavor changes. Ultrafiltration (with or withoutdiafiltration) results in the removal of lactose and dairy minerals inthe permeate. It was surprisingly found that addition of dairy mineralsis able to substantially restore the concentrated dairy liquid withfresh milk flavor notes that were characteristic of the liquid dairybase before ultrafiltration.

By one approach, the adjunct ingredients 108 include at least astabilizer to form a stabilized fat-enriched concentrated dairy liquid.Optional other ingredients may be mixed into the homogenizedfat-enriched concentrated dairy liquid. The stabilized fat-enrichedconcentrated dairy liquid may optionally be subjected to standardizationstep 110 prior to packaging step 111, if so desired. For example, insome approaches, standardization involves diluting the concentrateddairy liquid to desired solids, protein, and/or fat levels.

The packaged concentrated dairy liquid may then be subjected to heattreatment step 112 at temperature and for a time effective to achieve aF_(o) value greater than about 5 and, in another aspect, a F_(o) valueof about 5 to about 8. In some approaches, the heat treatment isconducted by retorting the packaged product.

In some aspects, the stable concentrated dairy liquid provided by themethod of FIG. 1 includes about 7 to about 9 percent total protein (inanother aspect about 8 to about 9 percent protein), about 9 to about 14percent total fat (in another aspect about 11 to about 12 percent totalfat), and less than about 1.25 percent lactose (in another aspect lessthan about 1 percent lactose). In some approaches, the stableconcentrated dairy liquid may have a protein to fat ratio of about 0.4to about 0.7, in another aspect, a protein to fat ratio of about 0.61 toabout 0.75. With such formulation, the dairy liquid may have up to about2.5 times as much fat as protein. The fat and protein content of thestable concentrated dairy liquid is supplied from both the startingliquid dairy base and through the optional addition of the high fatdairy liquid. By one approach, the optional high fat dairy liquid iscream. Generally due to the low protein and high fat content, thedisclosed concentrated dairy liquids exhibit enhanced fresh dairy flavorprofiles with substantially no off-notes or flavors even aftersterilization heat treatments.

In another aspect, the optional addition of the high fat dairy liquidoccurs at specified points during the concentration and thermaltreatment process in order to form concentrated dairy liquids thatremain stable during thermal processing and throughout the extendedshelf life. In one approach, the high fat dairy liquid addition occursafter concentrating the starting liquid dairy base but beforehomogenization and addition of the dairy minerals and optional adjunctingredients. It was discovered that adding the high fat dairy liquid atsteps other than those identified above can result in concentrates thatgel or separate after sterilization or during an extended shelf life.

FIG. 2 illustrates a further approach for producing a stableconcentrated dairy liquid having enhanced fresh dairy flavors. As shownin FIG. 2, the starting dairy base is cream 201, which is then heated instep 202, for example at a temperature and for a time effective topasteurize the cream. By one approach, the cream may be diluted withwater, either before pasteurization or after pasteurization, but in bothcases before ultrafiltration. In some approaches, a blend of water andcream is provided at a ratio of about 2:1 to about 4:1 and in someapproaches about 3:1. The heated cream is then concentrated in step 203,such as using ultrafiltration with or without diafiltration, to form aconcentrated cream retentate having reduced levels of lactose andminerals. The concentration step is conducted so as to provide a creamretentate including about 2.0 to about 3.0 percent protein (in anotheraspect about 2.4 to about 2.8 percent protein), about 30 to about about45 percent fat (in another aspect about 38 to about 42 percent fat),less than about 1.5 percent lactose (in another aspect less than about1.0 lactose), and about 35 to about 50 percent total solids (in anotheraspect about 38 to about 42 percent). The cream retentate is thenhomogenized in step 204 to form a homogenized concentrated cream. Atleast in some aspects, the cream is not pre-homogenized prior to beingheated or concentrated as such variations can affect final productstability.

Dairy minerals 205 and adjunct ingredients 206 may be added to theconcentrated cream, such as in mixing step 207, or before homogenizationstep 204 to form a stable concentrated dairy liquid. If desired, thedairy minerals may be mixed into the cream retentate at a step the sameas or different from mixing in the adjunct ingredients. For example, thedairy minerals may be added prior to homogenization step 204 and theadjunct ingredients added after homogenization step 204 or vice versa.In another aspect, the dairy minerals and the adjunct ingredients mayboth be added before or after the cream retentate is homogenized. Asdiscussed in more detail below, about 0.10 to about 1.0 percent dairyminerals are added to the cream retentate. In some aspects, the adjunctingredients include about 0.2 to about 0.6 percent stabilizer, about0.40 to about 1.6 percent of at least one mouthfeel enhancer (forexample, sodium chloride), and optional additives (for example, about0.04 to about 0.5 percent flavor and about 10 to about 30 percent sugar)can be mixed with the concentrated cream. In one aspect, the stabilizerincludes about 25 to about 50 percent disodium phosphate and about 50 toabout 75 percent monosodium phosphate. In other approaches, trisodiumcitrate can be used as the stabilizer.

The resulting product may then be subjected to optional standardizingstep 208, packaging step 209, and heating step 210 (e.g., retortingstep) to achieve a F_(o) of at least 5, in another aspect about 5 toabout 8, to provide the desired stable concentrated dairy liquid. By oneapproach, the stable concentrated dairy liquid has a composition ofabout 1.3 to about 2.0 percent protein (in another aspect about 1.5 toabout 1.8 percent protein), about 20 to about 30 percent fat (in anotheraspect about 23 to about 27 percent fat), less than about 1.5 percentlactose (in another aspect less than about 1.0 lactose), and about 35 toabout 65 percent total solids (in another aspect about 44 to about 65percent total solids). In some approaches, the resulting product alsohas a protein to fat ratio of about 0.04 to about 0.1. The fat in thestable concentrated dairy liquid is preferably supplied from the fat inthe cream starting material that is subjected to ultrafiltration.

Each of the process steps of FIGS. 1 and 2 are now described in moredetail. In one aspect, the dairy liquid is pasteurized using any methodor equipment known in the art (such as, for example, jacketed reactors,heat exchangers, and the like) to achieve the desired temperature forpasteurization. By one approach, the pasteurization step is at atemperature of about 72° C. to about 95° C. for about 1 to about 300seconds to form a pasteurized dairy base. By other approaches,pasteurization is conducted at about 72° C. to about 80° C. for about 18to about 30 seconds. Other pasteurization conditions may also be used solong as the desired degree of microbe reduction and the desiredstability of the final product are obtained. However, it is generallydesirable to use the minimum temperature and length of treatmentpossible to achieve the desired microbe reduction so as to reduce thelikelihood of forming heat-induced off flavors and browning of the milk.

After the pasteurization step, the dairy liquid base is concentrated tothe desired solids level to form a concentrated dairy liquid retentate.Concentration may be completed by ultrafiltration with or withoutdiafiltration. For purposes of the methods herein, ultrafiltration isconsidered to include other membrane concentrations methods such amicrofiltration and nanofiltration. Examples of suitable methodsinvolving microfiltration, ultrafiltration, and diafiltration toconcentrate a dairy liquid are found in U.S. Pat. No. 7,026,004, whichis incorporated herein by reference.

In one aspect, the dairy liquid base is concentrated by at least about2-fold and in another aspect at least about 4-fold with respect to theprotein content. Using ultrafiltration, a significant amount of lactoseand minerals are removed during the concentration step. In one aspect,at least about 50 percent of the lactose and minerals present in thedairy liquid base are removed. In another aspect, at least about 90percent of the lactose and minerals are removed. Removal of at least aportion of the lactose during the concentration process is desirablebecause it was found that lactose contributes to development ofundesirable cooked flavor notes and yellowing or browning upon heating.A portion of the dairy minerals are removed along with lactose in mostultrafiltration processes.

By one approach, the concentration step is carried out usingultrafiltration with a membrane pore size large enough to permit aportion of the lactose and minerals to pass through the pores with wateras the permeate, while the retentate includes essentially all theprotein and fat content. In one aspect, ultrafiltration is carried outwith diafiltration. For example, whole milk can be subjected to amembrane separation treatment to separate a protein-enriched “retentate”from a lactose-enriched permeate. However, the type of milk processedaccording to the methods herein is not particularly limited, and mayalso include, for example, skim milk, reduced fat milk, whole milk, lowfat milk, buttermilk, cream, and combinations thereof.

By one approach, the filtration step may utilize a molecular weight (MW)cut off of approximately about 10,000 to about 20,000 Daltons with aporous polysulf one-type membrane and the like, about 35 to about 65psig applied pressure, and a processing temperature of about 123° F. toabout 140° F. (about 50° C. to about 60° C.). In one aspect, lactose andminerals pass through the membrane in an about 50 percent separationrate, and the retentate comprises at least about 99 percent of the fatand protein, about 50 percent of the lactose, and about 50 percent offree minerals relative to the feed stream. If desired, diafiltration canbe utilized to keep the lactose concentration in the retentate below adesired amount, such as less than about 1.5 percent and, in anotheraspect, less than about 1.0 percent.

In some approaches, a high fat dairy liquid is blended into theconcentrated dairy liquid retentate in an amount effective to increasethe fat content. In other approaches, other dairy or non-dairy fatsources can be added. In one aspect, the high fat dairy liquid includesabout 35 to about 44 percent fat and, in another aspect, about 36 toabout 39 percent fat. In one aspect, the high fat dairy liquid is creamand, upon addition to the retentate, forms a cream-enriched concentrateddairy liquid. By one approach, about 3 to about 57 percent cream isblended with the concentrated dairy liquid retentate to increase the fatcontent. In one aspect, the cream is a sweet cream having a total fatcontent of about 32 to about 42 percent but other types of cream mayalso be used depending on availability. By other approaches, when thestarting liquid dairy base is whole milk, about 3 to about 34 percentcream. Optionally, if the starting liquid dairy base is skim milk, thenabout 34 to about 57 percent cream. If the starting liquid dairy base is2 percent milk, then about 20 to about 46 percent cream. By anotherapproach, when the starting liquid dairy base is cream, optionally up toabout 30 percent cream may be added to the concentrated dairy liquidretentate, although generally no further addition of cream is needed. Ifdesired, an appropriate amount of cream or other high fat dairy liquidcan be added to the concentrated dairy liquid retentate if needed toprovide a desired amount of fat, protein, total solids, or dairyminerals in the final concentrated dairy liquid.

As mentioned above, it has been discovered that the cream addition pointcan affect the stability of the resultant concentrated dairy liquidafter sterilization. By one approach, it is preferred that cream isblended into the dairy liquid after concentration and beforehomogenization, as well as before the addition of adjunct ingredients.It has been found that addition of cream at different points in theprocess, such as prior to concentration or after homogenization, canresult in concentrates that gel and separate after sterilization.

Further, if added prior to the concentration step, the high fat dairyliquid would be subjected to ultrafiltration along with the liquid dairybase. In this manner, the ultrafiltration would likely strip mineralsand other natural sugars from the high fat dairy liquid, therebyreducing the amount of minerals and natural sugars in the concentrateddairy liquid and possibly affecting the flavor of the product. Ifneeded, the adjunct ingredients could be adjusted accordingly based onthe starting material.

In some approaches, the cream is not homogenized prior to blending withthe concentrated dairy liquid retentate. It was discovered that thispre-homogenization of the cream generally resulted in concentratedbeverages that either gelled or separated into two or more phases uponretorting. While not wishing to be limited by theory, it is believedthat pre-homogenizing the cream produces a less stable emulsion becausecream generally has insufficient protein to further emulsify or reducethe native cream fat droplet size distribution. For example, a typicalcream product includes about 40 to about 46 percent total solids, about35 to about 41 percent fat, and about 1.5 to about 2.5 percent protein.For example, it is believed there is an increased probability ofproducing flocs of fat droplets that may increase the rate of phaseseparation and/or retort gelation in the final product when the cream ispre-homogenized.

After the concentration step, the concentrated dairy liquid retentateoptionally can be chilled before homogenizing to form a homogenizeddairy liquid. By one approach, the homogenization may be performed inone or multiple stages. For instance, in one non-limiting approach, afirst homogenization stage can be performed at about 1,500 to about8,000 psi (in some approaches, about 2,000 to about 4,000 psi) and asecond stage at about 100 to about 800 psi (and in some approaches about200 to about 400 psi). The homogenate may be cooled if it will not beimmediately transferred to a packaging operation. For example, thehomogenate may be cooled as it flows through a regeneration and coolingsection of a plate heat exchanger of a standard homogenizer. Otherhomogenization processes applicable to milk products also may be used;however, it was discovered that higher homogenization pressuresgenerally result in gelled or separated final products. While notwishing to be limited by theory, it is believed that higherhomogenization pressures results in homogenates having larger numbers ofsmall particles with a higher collision frequency and likelihood ofsubsequent linking of droplets together, which ultimately results in ahigher probability of gelation.

While also not wishing to be limited by theory, it is believed that theadded fat supplied by the high fat dairy liquid requires homogenizationto produce fat particles associated with proteins from the dairy liquidbase to remain stable after the sterilization process as well asextended shelf life. Therefore, it is generally preferable to reduce fatdroplet size of the high fat dairy liquid after its addition to theretentate where there is an abundance of protein present in thehomogenized liquid to enhance the final product stability. For example,it is believed that homogenization not only reduces the fat droplet sizedistribution from the high fat dairy liquid to delay any post-retortseparation, but it also likely coats each fat droplet with a proteininterface that will allow all the fat droplets to behave more uniformlyand/or consistently with the additives and subsequent retort conditions.Furthermore, homogenization of the high fat dairy liquid in theretentate where there is an abundance of emulsifying proteins willproduce single fat droplets with minimal flocculation. Insufficientprotein content results in an increased tendency to produce flocculateddroplets. Flocculated droplets are more likely to accelerate phaseseparation and gel formation during or after retort.

Either before or after homogenization, dairy minerals and adjunctingredients are added to the concentrate. In one aspect, about 0.1 toabout 1.5 percent dairy minerals are added to the concentrate. Table 1Abelow is one example of ranges of various minerals added back to theconcentrate either before or after homogenization. It is to be notedthat the ratios of minerals to protein include the total amount ofminerals and total amount of protein in the dairy product (i.e.,including those coming from all ingredients of the dairy product as wellas the added minerals).

TABLE 1A ranges of minerals and ratios of minerals relative to proteinlevels internal reference only mg/mg Protein Tassimo Concentrate trucalrange % Sample Descriptions K Mg Ca PO4 Cream Liquid Concentrates 0%Control - No Minerals 0.016 0.006 0.086 0.145 0.25 Minimal additionlevel 0.017 0.008 0.122 0.199 0.50 Preferably between min 0.018 0.0100.159 0.253 1.00 preferably between max 0.02 0.015 0.232 0.361 1.50Maximal addition level 0.0264 0.0226 0.3516 0.5394 Whole Milk and WholeMilk with Added Cream Liquid Concentrates 0.00 Control - No Minerals0.0038 0.0016 0.0304 0.0834 0.15 Minimal addition level 0.0040 0.00180.0347 0.0897 0.25 Preferred addition level 0.0041 0.0020 0.0375 0.09400.50 Maximal addition level 0.0043 0.0025 0.0447 0.1045

In one approach, the dairy minerals are included in a concentrate anamount of from about 0.0040 to about 0.0043 mg potassium per mg protein,from about 0.0018 to about 0.0025 mg magnesium per mg protein, fromabout 0.0347 to about 0.047 mg calcium per mg protein, and from about0.0897 to about 0.1045 mg phosphate per mg protein.

It is to be appreciated that while the concentrate can include a blendof all four minerals listed in Table 1A (potassium, magnesium, calcium,and phosphate), the concentrate may also include only one of theseminerals in the following amounts: from about 0.0040 to about 0.0043 mgpotassium per mg protein; from about 0.0018 to about 0.0025 mg magnesiumper mg protein; from about 0.0347 to about 0.047 mg calcium per mgprotein; and from about 0.0897 to about 0.1045 mg phosphate per mgprotein.

In another approach, the dairy minerals are included in a concentrate anamount of from about 0.017 to about 0.026 mg potassium per mg protein,from about 0.008 to about 0.022 mg magnesium per mg protein, from about0.122 to about 0.352 mg calcium per mg protein, and from about 0.199 toabout 0.539 mg phosphate per mg protein.

It is to be appreciated that while the concentrate can include a blendof all four minerals listed in Table 1A (potassium, magnesium, calcium,and phosphate), the concentrate may also include only one of theseminerals in the following amounts: from about 0.017 to about 0.026 mgpotassium per mg protein; from about 0.008 to about 0.022 mg magnesiumper mg protein; from about 0.122 to about 0.352 mg calcium per mgprotein; and from about 0.199 to about 0.539 mg phosphate per mgprotein.

From the results, it will be appreaciated that proteins arepolyelectrolytes and have a finite number of binding sites for variousminerals thus defining the extent of mineral binding. Protein-proteininteractions e.g., aggregation state, and surface charge are affected bythe extent of mineral binding as well as the mineral type. Changing theprotein aggregation state is known to modulate the release of anyprotein-bound aroma compounds as well as mouthfeel perception.

In another approach, the adjunct ingredients may include about 0.1 toabout 0.6 percent gum arabic, in another aspect about 0.2 to about 0.5percent gum arabic. It was surprisingly found that inclusion of gumarabic with the added dairy minerals further enhances the fresh dairyflavor of the concentrated dairy liquid.

In yet another approach, the adjunct ingredients may include astabilizer, such as for example a chaotropic agent, a calcium-bindingbuffer, or other stabilizer which effectively binds calcium to preventgelation or separation of the concentrated dairy liquid during storage.While not wishing to be limited by theory and as is detailed in U.S.Pat. No. 7,026,004, it is presently believed that the calcium-bindingstabilizer prevents gelation or separation of the dairy liquid duringstorage prior to the subsequent sterilization. In general, any buffer orchaotropic agent or stabilizer which binds calcium may be used. Examplesof suitable calcium-binding buffers, stabilizers, and chaotropic agentsinclude citrate and phosphate buffers, such as monosodium phosphate,disodium phosphate, dipotassium phosphate, disodium citrate, trisodiumcitrate, EDTA, and the like, as well as mixtures thereof.

In one approach, the stabilizer includes a blend of monosodium phosphateand disodium phosphate. An effective amount of this stabilizer blendgenerally depends on the specific dairy liquid used as the startingmaterial, the concentration desired, the amounts of cream added afterconcentration, and the calcium binding capacity of the specificstabilizers used. However, in general, for the fat-enriched concentrateddairy liquid, about 0.2 to about 1.0 percent stabilizer, which includesabout 25 to about 50 percent monosodium phosphate and about 75 to about50 percent disodium phosphate, is effective to stabilize theconcentrated dairy liquid. By one approach, a ratio of the monosodiumphosphate to the disodium phosphate ranges from about 50:50 to about75:25 to form a stable concentrate. With the ultrafiltered whole milkand cream additions, stabilizer ratios outside of this range generallyform gelled or separated concentrates after sterilization. In someapproaches, 100% trisodium citrate is the stabilizer.

Other optional ingredients may also be included in the adjunctingredients. By one approach, mouthfeel enhancer, flavor, sugar, andother additives may also be added as desired for a particularapplication. For example, suitable mouthfeel enhancers include sodiumchloride, potassium chloride, sodium sulfate, and mixtures thereof.Preferred mouthfeel enhancers include sodium chloride and potassiumchloride as well as mixtures thereof. In one aspect, the mouthfeelenhancer is sodium chloride. Flavors and other additives such as sugar,sweeteners (natural and/or artificial), emulsifiers, fat mimetics,maltodextrin, fibers, starches, gums, and enzyme-treated, cultured,natural, and artificial flavors or flavor extracts can be added so longas they do not significantly and adversely effect either the stabilityor mouthfeel characteristics. In one aspect, the concentrate includesabout 5 to about 30 percent sugar, such as sucrose.

After addition of the dairy minerals and any adjunct ingredients, themixture is then sterilized to form the stable concentrated dairy liquid.Preferably, sterilization is carried out using retort conditions.Optionally, if the concentrated dairy liquid needs to be diluted to meeta target concentration, it is generally desirable that the dilution beaccomplished prior to sterilization. Preferably, the dairy liquid ispackaged, sealed, and then subjected to sterilization temperatures inany suitable equipment. Sterilization is generally carried out undertime and temperature conditions effective to achieve a F_(o) of at least5 as required for commercial sterility and, in another aspect, a F_(o)of at about 5 to about 8. The sterilization process typically includes acome-up or heating time, a holding time, and a cool-down time. Duringthe come-up time, a temperature of about 118° C. to about 145° C. isachieved for about 1 second to about 30 minutes. The temperature is thenmaintained at about 118° C. to about 145° C. for about 1.5 seconds toabout 15 minutes. The temperature is then cooled below about 25° C.within about 10 minutes or fewer. Preferably the sample is gentlyagitated (for instance, by rotating the container) during sterilizationto minimize skin formation.

The overall thermal treatment (in this case, heating prior toconcentration, concentration, and sterilization) is controlled toproduce the stable concentrated dairy liquid while achieving a F_(o) ofat least about 5, in another aspect a F_(o) of about 5 to about 8, and ashelf life of at least about 6 months under ambient conditions. Thedegree of sterilization or the sterilization value (F_(o)) is based onthe time that the dairy product is subjected to specific temperaturesand is a culmination of all thermal treatments that the productencounters during processing. Consequently, a desired sterilizationvalue may be achieved through a variety of processing conditions. Theheat treatments used herein are effective to sterilize the concentratedmilk to a F_(o) of at least about 5, in another aspect to a F_(o) ofabout 5 to about 8. The sterilization value for a sterilization processcan be measured using graphical integration of time-temperature dataduring the food's slowest heating point rate curve for the thermalprocess. This graphical integration obtains the total lethality providedto the product. To calculate the processing time required to achieve adesired F_(o) using the graphical method, a heat penetration curve(i.e., a graphical plot of temperature versus time) at the slowestheating location of the food is required. The heating plots are thensubdivided into small time increments and the arithmetic meantemperature for each time increment is calculated and used to determinelethality (L) for each mean temperature using the formula:

L=10^((T−121)/z)

where:

T=arithmetic mean temperature for a small time increment in ° C.;

z=standardized value for the particular microorganism; and

L=lethality of a particular micro-organism at temperature T.

Next, the lethality value calculated above for each small time incrementis multiplied by the time increment and then summed to obtain thesterilization value (F_(o)) using the formula:

F _(o)=(t _(T1))(L ₁)+(t _(T2))(L ₂)+(t _(T3))(L ₃)+ . . .

Where:

t_(T1), t_(T2), . . . =Time increment at temperature T1, T2, . . . ;

L₁, L₂, . . . =Lethality value for time increment 1, time increment 2, .. . ; and

F_(o)=Sterilization value at 121° C. of a microorganism.

Once a penetration curve is generated, the sterilization value F_(o) forthe process can be computed by converting the length of process time atany temperature to an equivalent process time at a reference temperatureof 121° C. (250° F.). The calculation of the sterilization value isgenerally described in Jay, “High Temperature Food Preservation andCharacteristics of Thermophilic Microorganisms,” in Modern FoodMicrobiology (D. R. Heldman, ed.), ch. 16, New York, Aspen Publishers(1998), which is incorporated by reference herein in its entirety.

As mentioned above, typical sterilizing processes degrade proteins andform trace amounts of sulfur and/or nitrogen containing volatilecompounds that can negatively affect flavors and/or aromas. Theformulation and processes herein, on the other hand, form reducedamounts of such compounds and, as a result, have enhanced fresh dairyflavors. For example, the resultant stable concentrated dairy liquidsherein with less than about 9 percent total protein generally exhibitreduced sulfur and/or nitrogen aroma intensities due to reducedproduction of sulfur and/or nitrogen containing volatiles.

The packaging technique used is not particularly limited as long as itpreserves the integrity of the dairy product sufficient for theapplicable shelf life. For example, milk concentrates can be sterilizedor retorted in glass bottles or gable-top cartons, and so forth, whichare filled, sealed, and then thermally processed. The dairy productsalso can be packaged in larger quantities such as in conventionalbag-in-box containers or totes. In one embodiment, pre-sterilizedbottles or foil-lined gable-top carton materials may be used. Foodpackaging systems designated as extended shelf life (ESL) or asepticpackaging systems may also be used, but the methods herein are notlimited thereto. The useful food packaging systems include conventionalsystems applied or applicable to flowable food products, especially milkproducts and fruit juices. The samples may be gently agitated (e.g.,rotating the container) during sterilization to minimize “skin”formation on the surface of the milk, which typically forms due to theheat-induced coagulation of the proteins casein and beta-lactoglobuiin.The dairy product also may be loaded into and transported in bulk formvia tanker trucks or rail car tankers.

Although not required to achieve the extended shelf lives of theconcentrated dairy liquids, pasteurization and/or ultra-high temperature(UHT) procedures also may be carried out in the event of processinterruption and/or for further shelf life enhancement. By one approach,UHT products are ultrapasteurized and then packaged in sterilizedcontainers. For example, if the ultrafiltered/diafiltered product is tobe held for an extended period of time (e.g., greater than about a day)before continuing the process, pasteurization of the ultrafilteredproduct may be undertaken. If desired, intermediate products in theprocess may be pasteurized so long as the pasteurization does notadversely affect stability or mouthfeel of the final product.

In one approach, the stable concentrated dairy liquid may be sealed incartridges or pods to be used in any number of beverage preparationmachines. Examples of uses and beverage preparation machines can befound in U.S. Pat. No. 7,640,843, which is incorporated herein byreference in its entirety. The concentration factor of the dairy liquidis beneficial because it allows for the dairy liquid to be packaged andstored in small quantities while also being suitable for dilution anddispensing from the beverage preparation machines to prepare amilk-flavored beverage.

For instance, a cartridge of the concentrated dairy liquid may be usedto produce an authentic-looking frothy, milk-based foam desired byconsumers in a cappuccino-style beverage. The fat to protein ratios andspecified cream addition points according to the methods discussedhereinabove form a concentrated dairy liquid having enhanced fresh dairynotes suitable for forming whitened coffee products such as,cappuccinos, lattes, and the like. For instance, the cartridge of thestable concentrated milk may also be suitable for foaming using a lowpressure preparation machine and cartridge as described in U.S. Pat. No.7,640,843 using pressures below about 2 bar.

By another approach, a dairy beverage may also be formed using thestable, mineral-fortified concentrated dairy liquid provided herein. Forexample, a beverage may be formed by mixing the stable concentrateddairy liquid with an aqueous medium, such as water. The formed dairybeverage may also be dispensed from a cartridge, such as described inU.S. Pat. No. 7,640,843, containing the stable concentrated dairy liquidby passing an aqueous medium through the cartridge to form a beverage bydilution. In one such example, the stable, mineral-fortifiedconcentrated dairy liquid may be mixed or diluted with the aqueousmedium at a ratio of between about 1:1 to about 9:1 to form a dairybeverage.

Advantages and embodiments of the concentrated dairy liquids describedherein are further illustrated by the following examples; however, theparticular conditions, processing schemes, materials, and amountsthereof recited in these examples, as well as other conditions anddetails, should not be construed to unduly limit this method. Allpercentages are by weight unless otherwise indicated.

EXAMPLES Example 1

Experiments were conducted to evaluate the effect of addition of dairyminerals on dairy perception in milk concentrates. Samples were preparedfollowing the process described in FIG. 2 utilizing cream as a startingbase. Cream was pasteurized (pre-warmed) at 171° F. for 18 seconds andthen diluted 1:1 with water to 22 percent total solids content. Thediluted cream was then ultrafiltered with diafiltration by 10 kDa spiralwound membranes at 125° F. to a concentration of about 2.0× to produce aretentate with 45.03 percent total solids, 42.8 percent fat, 2.35percent protein, and less than 1 percent lactose. The retentate was thenhomogenized at 4000/400 psi, cooled to below 45° F., and later mixedwith water to standardize the total solids. Adjunct ingredients wereblended with the retentate at a temperature of 120° F. before fillinginto T-discs and sealing. See Table 1 for Dairy Mineral addition ranges.The T-discs were then retorted at 254° F. for 8 minutes, which iseffective to reach a F_(o) of 8. Dairy minerals were then added and theproducts characterized. The results are presented below in Table 1. Thedairy mineral ingredients having low lactose content (less than 10percent) provided the best fresh dairy flavor profiles.

TABLE 1B Summary of Post-Retort Stability and Mineral Blend IngredientsAmount of Post- Dairy Retort Ingredients Minerals Sta- Dairy MineralEvaluated Added bility Tasting Notes Powders Mineral blend- 0.3- FluidFresh dairy TRUCAL ® D7, Low lactose 1.0% flavor - OPTISOL ™ 1200 (<10%lactose) preferred in from Glanbia PLC coffee/dairy system and dairyonly applications Mineral blend - 0.3- Fluid Cooked - Flavor TRUCAL ®D7, High lactose 1.0% does not resemble OPTISOL ™ 1200 (>80% lactose)fresh dairy from Glanbia PLC Calcium 0.5% Fluid Off flavor, bitter,chloride metallic Calcium 0.5% Fluid Off flavor, bitter, phosphatemetallic Sodium citrate 0.5% Fluid Off flavor, bitter, metallic

Example 2

Cream dairy bases were prepared by diluting 250 lbs of cream in 250 lbsof water. The cream, prior to dilution, included 41.9 percent totalsolids, 36.14 percent fat, 1.93 percent protein, 2.2 percent lactose,5.74 percent solids non fat (SNF), and a protein to fat ratio of about0.05. The diluted cream was then ultrafiltered with dialfiltration by 10kd spiral wound membranes at 125° F. to a concentration of ˜2.0× toprovide a cream retentate having a total solids content of 43.4 percent,40.61 percent fat, 2.61 percent protein, about 0.5 percent lactose, 0.51percent SNF, and a protein to fat ratio of 0.06. The dairy mineralingredients were added to the cream retentate and evaluated for impacton flavor. The homogenization pressure, salt, mineral, and gum arabiccontent were varied as listed in Tables 3 and 4.

A variety of commercially available ingredients containing dairyminerals to be added to the cream dairy bases were evaluated for content(by percent unless specified otherwise) as shown in Table 2 below.

Samples 144-152 were prepared to analyze the effect of adding dairyminerals and gum arabic to a cream base. Samples 145-147 includedTRUCAL® D7 (Glanbia) as a dairy mineral source, with sample 145including 0.25 percent of the dairy mineral source, sample 146 including0.5 percent of the dairy mineral source, and sample 147 including 1.0%of the dairy mineral source. Samples 151 and 152 included CAPOLAC®(ARLA) as a dairy mineral source, with sample 151 including 0.25 percentof the dairy mineral source and sample 152 including 0.5% of the dairymineral source. In evaluation of samples 144-154, it was observed thatthe addition of dairy minerals increased the fresh dairy flavor relativeto the control and that increasing the amounts of added dairy mineralsdid not have a significant effect on the body and mouthfeel relative tothe control. Further, it was observed that the addition of gum arabicdid not affect the dairy flavor, but did affect the body and mouthfeelrelative to the control.

Samples 163-170 were prepared to analyze the impact of varying thecontent of dairy minerals, gum arabic, and sugar in the form of addedsucrose. Samples 163-168 included 0.5% or 1% TRUCAL® D7 (Glanbia).Samples 169 and 170 included 0.5% CAPOLAC® (ARLA) in addition to 0.5%TRUCAL® D7 (Glanbia) as a source of dairy minerals. The organolepticobservations regarding samples 163-170 can be seen in Table 3.

Samples 171-176 were prepared to analyze the impact of salt, dairyminerals, gum arabic, and sugar. The organoleptic observations regardingsamples 171-176 can be seen in Table 3.

Samples 235-237 were prepared to analyze the impact of different levelsof diafiltration washing during ultrafiltration to remove lactose. Inparticular, sample 235 was subjected to just ultrafiltration, sample 236was subjected to one diafiltration during ultrafiltration, and sample237 was subjected to two diafiltrations during ultrafiltration. It wasobserved that sample 237 had the lowest level of starting minerals inconcentrate before addition, sample 236 had a higher level of startingminerals in the concentrate before addition, and sample C235 had thehighest level of starting minerals in the concentrate before addition.These results appear to indicate that the dairy minerals have an impacton the dairy flavor, the impact to be most powerful in sample 237, whichhad the lowest starting mineral content in the base concentrate relativeto samples 235 and 236.

Samples 244B, 248, and 249 were prepared to analyze the impact ofadditional levels dairy minerals on flavor addition. Sample 244B, whichwas preferred over samples 248 and 249 (see organoleptic comments inTable 4), was found to be the closest flavor match to EU control, whichwas represented by commercially available JACOBS® Latte. Sample wasdescribed as not as fatty, less astringent, milk sweet, some salty andcaramel, and same coffee character vs. control.

Samples TK MC-TK M5 were prepared to analyze the inclusion of variousdairy mineral sources in a concentrated dairy liquid prepared asdescribed above but having 26 percent added sugar. The organolepticobservations regarding these samples can be seen in Table 4. TK M5appeared to have the most preferred organoleptic properties of all thesamples in this set.

Samples MIN 1-MIN 25 were prepared to analyze the inclusion of variousdairy mineral sources in a concentrated dairy liquid base having 12percent added sugar. Samples with fixed sugar, salt, dairy solids, andgum Arabic were utilized as a base for the comparison of two differentdairy mineral ingredient blends: Optisol 1200 (Glanbia), and Avicel. Theorganoleptic observations regarding these samples can be seen in Table4.

TABLE 2 Content of Commercially Available Ingredients Containing DairyMinerals Ingredient Manufacturer Name Base Moisture Protein Lipid AshLactose Ca P Na Mg K Fe Lactalis Calciane Whey 4.62 1.23 <0.1 79.84 <629.3 16 0.3 1.5 0.25 Lactalis Calciane Whey 3.52 1.41 <0.1 81.38 29.6816 0.3 1.5 0.25 micronized Glanbia TRUCAL ® Milk <6 <7 <0.5 ~78 <10 24.814 0.62 1.4 0.7 0.0013 D7 Glanbia OPTISOL ™ Whey 3.42 4.24 <0.5 ~78 <1024.8 14.4 0.62 1.4 0.7 0.0013 1200 Idaho milk IdaPro MPP Milk 1.83 3.46<0.1 7.68 87.03 0.36 0.57 0.38 0.1 1.9 0.0003 Lactalis Whey Whey 2.804.11 0.04 8.45 84.6 0.32 0.59 0.64 2.37 <0.1 permeate powder

TABLE 3 Summary of Experiments Min- Gum Added Vis- Sample Solids FatProtein Homog. Salt erals* Arabic Sugar Protein cos- No. (%) (%) (%)(psi) (%) (%) (%) (%) (%) ity Organoleptic 144 35 22.8 1.53 4000/400 0.1— — 10 — 30.8 very thin, low dairy, low mouthfeel, high coffee, lowastringency 145 35 22.8 1.53 4000/400 0.1  0.25 — 10 — 146 35 22.8 1.534000/400 0.1 0.5 — 10 — creamy, dairy, more mouthfeel than 144, clean,similar body to 144, some salty, low astringency, mild sweetness, morebody than 153 147 35 22.8 1.53 4000/400 0.1 1  — 10 — 30.8 more milky,increased dairy, low astringent, more body, more mouthcoating, 148 3522.8 1.53 4000/400 0.1 — 0.25 10 ^(—) 32 slight salty, sweet, thin, lowdairy, metallic aftertaste, some cooked flavor 149 35 22.4 1.50 4000/4000.4 — 0.25 10 — 206 more creamy, caramel, more mouthfeel, sweet 150 3522.4 1.50 4000/400 0.4 — 0.4 10 — 294 salty, sweet, thin, low dairy,oily, metallic, cooked 151 35 22.8 1.53 4000/400 0.1 0.25 — 10 —CAPOLAC ® 152 35 22.8 1.53 4000/400 0.1 0.5 — 10 — 30.8 sweet dairy,milky, good CAPOLAC ® creaminess 163 35.7 20.3 1.36 4000/400 0.4 1  0.412 — more dairy upfront, most intensity, most bitter, low mouthfeel,dairy 164 45.65 20.3 1.36 4000/400 0.4 1  0.4 22 — sweet, milky lowcoffee, slight dairy, med viscosity, 165 35.6 20.3 1.36 4000/400 0.4 0.50.8 12 — 166 45.65 20.3 1.36 4000/400 0.4 0.5 0.8 22 — 167 41.4 26 1.744000/400 0.4 0.5 0.4 12 — more oily, clean dairy, thinner viscosity,dairy, sweet, less astringent 168 45.7 30 2.01 4000/400 0.4 0.5 0.4 12 —more dairy than 170, medium viscosity, best mouth coating, lowsweetness, 169 35.8 20.3 1.36 4000/400 0.4 0.5 0.4 12 — clean dairy,sweet, medium TRUCAL ® mouth coating, dairy coffe D7 + 0.5 balanceCAPOLAC ® 170 36.2 20.3 1.36 4000/400 0.4 0.5 0.4 12 — low sweet,med-high viscosity, TRUCAL ® balanced, bland flavor, low dairy, D7 + 1low coffee, CAPOLAC ® 171 47.8 20.3 1.38 4000/400 0.8 1  0.4 22 — 114.8less sweet than control, medium dairy, 172 47.8 20.3 1.38 4000/400 0.81  0.4 22 — 170.8 less sweet than control, low- medium dairy 173 47.820.3 1.38 4000/400 0.8 — — 25 — 194.8 sweet, low dairy, malty, milky,174 48 20.3 1.38 4000/400 1 — — 25 — 159.2 sweet, low dairy, cooked,less milky 175 41.9 26 1.78 4000/400 0.8 0.5 0.4 12 — 354 good flavorversus control without minerals, sweet, more dairy than control, milkforward 176 41.6 26 1.78 4000/400 1.2 — 0.25 12 — 900 low dairy, sour,coffee forward @30 RPM *The mineral source used was Glanbia TRUCAL ® D7unless noted otherwise.

TABLE 4 Summary of Experiments BS* Dairy Gum Sample Solids Fat ProteinHomog. Sugar Salt (MSP/DSP) P/BS** Minerals Arabic 235 41.67 26 1.854000/400 12 0.8 0.078 20 0.5 0.4 236 41.37 26 1.86 4000/400 12 0.8 0.07820 0.5 0.4 237 41.24 26 1.87 4000/400 12 0.8 0.078 20 0.5 0.4 244(B)42.3 26 1.76 4000/400 12 0.8 0.078 20 1  0.4 248 41.54 26 1.76 4000/40012 0.8 0.078 20  0.25 0.4 249 48.19 23 1.61 4000/400 12 0.8 0.078 20 1.50.4 TK MC 51.91 23 1.45 4000/400 26 0.8 0.071 20 0.4 TK M1 52.4 23 1.454000/400 26 0.8 0.071 20 0.5 0.4 (Lactolis) TK M2 52.24 23 1.45 4000/40026 0.8 0.071 20 0.33 0.4 (Glanbia 1600) TK M3 52.57 23 1.45 4000/400 260.8 0.071 20 0.66 0.4 (Glanbia 1600) TK M4 52.91 23 1.45 4000/400 26 0.80.071 20 1 0.4 (Glanbia 1600) TK M5 52.91 23 1.45 4000/400 26 0.8 0.07120 1 (Trucal 0.4 D7) MIN 1 42.62 26 1.74 4000/400 12 0.8 0.08 20 1 0.4(Optisol 1200) MIN 2 42.22 26 1.73 4000/400 12 0.8 0.08 20 1 0.4(Optisol 1200) MIN 3 41.62 26 1.73 4000/400 12 0.8 0.08 20 0 0.4(Optisol 1200) MIN 4 41.22 26 1.74 4000/400 12 0.8 0.08 20 0 0.4(Optisol 1200) MIN 5 41.55 26 1.73 4000/400 12 0.8 0.08 20 0.33 0.4(Optisol 1200) MIN 6 41.88 26 1.73 4000/400 12 0.8 0.08 20 0.66 0.4(Optisol 1200) MIN 7 42.22 26 1.74 4000/400 12 0.8 0.08 20 1 0.4(Optisol 1200) MIN 8 41.55 26 1.74 4000/400 12 0.8 0.08 20 0.33 0.4(Trucal D7) MIN 9 41.88 26 1.74 4000/400 12 0.8 0.08 20 0.66 0.4 (TrucalD7) MIN 10 42.22 26 1.74 4000/400 12 0.8 0.08 20 1 (Trucal 0.4 D7) MIN17 41.64 26 1.43 4000/400 12 0.8 0.08 20 1 (Trucal 0.4 D7) MIN 18 41.6426 1.43 4000/400 12 0.8 0.08 20 1 0.4 (Lactalis) MIN 19 41.64 26 1.434000/400 12 0.8 0.08 20 1 0.4 (Lactalis Microniz) MIN 20 41.64 26 1.434000/400 12 0.8 0.08 20 0.5 0.4 (Trucal D7) MIN 21 41.64 26 1.434000/400 12 0.8 0.08 20 0.5 0.4 (Trucal D7) MIN 22 41.64 26 1.434000/400 12 0.8 0.08 20 0.5 0.4 (Trucal D7) MIN 23 41.64 26 1.434000/400 12 0.8 0.08 20 0.5 0.4 (Trucal D7) MIN 24 41.64 26 1.434000/400 12 0.8 0.08 20 0.5 0.4 (Trucal D7) MIN 25 41.64 26 1.434000/400 12 0.8 0.08 20 0.5 0.4 (Trucal D7) Added pH (pre- SettingSpecial Sample Flavor retort) Viscosity (rpm) Conditions 235 0 6.89 1stUF sour, salty, low milky, similar dairy to control 236 0 6.96 UF/DFmedium milky, fatty, low cooked, malty, sweet, slight bitter aftertaste237 0 7.01 UF/2DF medium milky, buttery, salty, more milky flavorprofile overall, clean aftertaste 244(B) 0 6.81 65 100 preferred over248 and 239, medium milky, sweet, some caramel, salty, 248 0 6.99 82.7100 coffee forward, sweet, low milky, some salty aftertaste 249 0 6.8763 100 dairy forward, medium milky, sweet, slight mineral flavor, slightsalty, salty aftertaste TK MC 0.5 sweet, caramel, medium dairy, cooked,strong bitter, particulates in finished beverage TK M1 0.5 sweet,caramel, medium dairy, milky, cooked, less bitter than control, woody,particulates in finished beverage TK M2 0.5 Soapy, less sweet, lowdairy, some bitter/sour, particulates in finished beverage TK M3 0.5sweet caramel dairy, cooked, less particulates TK M4 0.5 medium dairy,mild caramel, but less than control, more milky, less processed TK M50.5 medium dairy, milk flavor like whole milk, slight woody, lesscaramelized or cooked MIN 1 6.51 1406 20 0.4 watery, malty, (Avicel)slight oily, slight bitter, some buttery, MIN 2 6.59 152 100 more salty,chalky, astringent then MIN 1, some milky, burnt/cooked, slight bitterMIN 3 6.99 1676 20 0.4 low dairy, (Avicel) particulates in the finishedbeverage, sour milk, watery MIN 4 7.13 108 100 milky, more dairy thanMIN1-3, slight sweet, more body, particulates in finished beverage MIN 56.99 204 100 cooked milk, off note, rancid, buttery, fatty, MIN 6 6.987.6 100 RPM cooked milk, off note, rancid, buttery, slight sulfur, MIN7 6.86 80 100 RPM high cooked milk, off note, rancid, buttery, slightsulfur, MIN 8 108 100 RPM MIN 9 100.8 100 RPM MIN 10 100 RPM MIN 17 6.9112 100 RPM cooked, low dairy, slight bitter MIN 18 6.61 58.4 100 RPMcooked, low dairy in background, low sour, some particulates in finishedbeverage MIN 19 6.64 93.6 100 RPM good body, some dairy MIN 20 6.96 84.4100 RPM 0.5 dairy forward, (Methyl some cooked, Cellulose medium milky,A7C) sligth bitter, preferred out of MIN20-MIN22 set MIN 21 6.95 123.6100 RPM 0.5 more caramel, (Methyl sweet, some Cellulose cooked, low-A4C) medium dairy MIN 22 6.97 82.5 100 RPM 0.5 some cooked, (Methyl lowmilky, Cellulose slight A15) bitter/sour MIN 23 6.97 108.4 100 RPM 0.5blended dairy, (Hydroxyl medium milky, propyl some cooked, Methylpreferred of Cellulose MIN23-MIN25 F50) set MIN 24 6.98 101.6 100 RPM0.5 off-notes, slight (Hydroxyl bitter propyl Methyl Cellulose E15) MIN25 249.2 100 RPM 0.5 good (Hydroxyl mouthfeel, low propyl dairy, slightMethyl bitter, Cellulose particulates in F4M) finished beverage,unstable *“BS (MSP/DSP)” means “buffer salts (monosodiumphosphate/disodium phosphate ratio). **“P/BS” means “protein to buffersalt” ratio. ^(#)Indicates there was an error in the viscosity readingand does not necessarily indicate that the concentrate had gelled.

Example 3

Further experiments were conducted to look at how changes in bothingredients and processing steps impact the flavor of concentrated dairyliquids. The samples were prepared according to the following generalprocess: fresh whole milk was heated at the initial heat treatmenttemperature and time provided in Table 5; the whole milk was thenconcentrated using ultrafiltration; cream was mixed into the retentateto the target protein to fat (P:F) ratio provided in Table 5, and thenthe mixture was homogenized at the listed pressure. Dairy minerals,water, and other adjunct ingredients were added after homogenization andthe final product was retorted at 123° C. for the time listed in Table6.

Samples F5, F6, and F7 were prepared to analyze the effect ofincremental increases in dairy mineral content. It was found that dairyminerals can provide a more balanced milk flavor profile but some dairymineral ingredients may have an impact on viscosity and development ofmetallic off flavors. In particular, the addition of dairy minerals atconcentrations of 0.25%, 0.38%, and 0.5% provided a more balanced milkprovide relative to the control.

In regard to sample F79, it was found that protein, mineral and saltcontent can mute astringency versus control. Homogenization andprotein/salt/mineral levels can push more dairy flavor forward. Lowerheat profile may also reduce astringency but more off flavors arepresent (e.g., ash, chalk, grains, malty).

Sample F73 gelled after retort and were not further analyzed.

TABLE 5 Summary of Experiments Pre- Initial Pre- re- Re- Heat DairyBuffer re- tort Sam- Pro- P:F tort Treat- Homog Min- P:B salt Buffertort vis- Organoleptic ple Solids Fat tein ratio* hold ment (psi) eralsSalt Sugar ratio** type*** Ratio pH cosity Evaluation F1 30.28 12.739.02 0.72 8 196 F./ 2000 0 0.41 6.2 40 MSP/DSP 50/50 78.4 low sweet 5min dairy; low astringency, low-medium body F5 30.28 12.73 9.02 0.72 8196 F./ 2000 0.25 0.41 6.2 40 MSP/DSP 50/50 5 min F6 30.28 12.73 9.020.72 8 196 F./ 2000 0.38 0.41 6.2 40 MSP/DSP 50/50 6.48 77.6 5 min F730.28 12.73 9.02 0.72 8 196 F./ 2000 0.5 0.41 6.2 40 MSP/DSP 50/50 6.4676.4 Thicker, not 5 min astringent, better milk balance, not chalky,increased metallic as cools F79 32.08 12 10.29 0.86 8 196 F./ 2000 1 0.56.2 40 MSP/DSP 50/50 6.34 198.8 sweet, salt, 5 min creamy, slight fatdairy, low coffee; dairy, astringent; metal aftertaste F73 31.56 12.739.07 0.72 8 196 F./ 2000 1 0.5 6.2 37 MSP/DSP 50/50 Failed retort - 5min gelled *“P:F” means “protein to fat ratio.” **“P:B” means “proteinto buffer ratio.” ***“MSP/DSP” means “monosodium phosphate/disodiumphosphate” and “TSC” means “tricalcium citrate.”

Example 4

Several of the concentrated dairy liquid samples prepared according toExamples 2 and 3 were analyzed by a trained sensory panel. Theexperimental samples were brewed in a Tassimo Bosch T45 brewer machineaccording to the instructions provided with the machine.

A “target” product was also prepared. The target product was a freshlybrewed coffee drink with freshly steamed milk and has desirable flavor,mouthfeel, and texture sought to be replicated by the experimentalsamples. The target product was prepared using a mix of Tesco freshwhole milk plus Tesco fresh semi-skimmed milk to achieve 2% fat in thefinal drink. A Saecco fully automated machine was used to brew espresso(9 g of roast and ground coffee for 25 ml of brewed espresso) and aNespresso steaming machine (automated steamer) was used to steam themilk to ensure consistency in the preparation method.

Lattes were also prepared from commercially available GEVALIA® Latte andJACOBS® Latte T-discs using a Tassimo machine (Kraft Foods) forcomparison purposes. The samples tested are summarized below in Table 6below. P53 is the same beverage as the EU Jacobs Latte. It is preparedin the same way that the prototypes are, which is using a Tassimo BoschT45 single serve brewer. The EU latte is a 230 g beverage with a verysweet milky and and indulgent coffee beverage. The US Gevalia latte incomparison is only slightly sweet and more generally coffee forward.

TABLE 6 Summary of Samples Tested Product Description F63 Reducedinitial heating; added minerals F64 Reduced initial heating; adjustedretort process with added minerals F65 Reduced initial heating; adjustedretort process; increased homogenization pressure with added mineralsF70 Control process F71 Control process with adjusted retort process F79Control process with increased protein/fat ratio, salt and addedminerals F80 Control process with increased homogenization pressure andadded minerals GEVALIA ® Currently sold in U.S. Latte (U.S.) C134Neutral base C125 NDFM protein powder added C137 Increased salt C141 MPCprotein powder added C152 Arla dairy cream builder added C147 Mineralsadded C167 Combo of salt, minerals, gum arabic C169 Combo of salt,minerals, gum arabic and Arla creamy builder GEVALIA ® Currently sold inEurope Jacobs Latte (EU) C162 High sugar with increased salt C164 Highsugar with combo of increased salt, minerals, and gum Arabic

The experimental samples and commercially available GEVALIA® productswere brewed to provide latte beverages. These beverages were comparedwith the target product and were analyzed for foam, flavor, andmouthfeel by the panel. The panel was asked to assess all aspects of thedrink, including foam appearance, foam texture, liquid mouthfeel, liquidflavor, and liquid aftertaste. The samples were served immediately afterpreparation and each panelist followed the same evaluation protocol.First, a visual assessment of the foam was made. Then, the texture ofthe foam was evaluated. Then the beverage was stirred and when the drinkreached 65° C., the liquid mouthfeel was evaluated. Finally, the liquidflavor and aftertaste was evaluated.

The attributes generated by the panel to describe the samples aresummarized below and the criteria used for the analysis are presented inTables 7-9 below:

Foam appearance: foam height, bubble size, uniformity, density, andaerated

Foam mouthfeel: viscosity, smooth, aerated, powdery, dry

Liquid mouthfeel: viscosity, smooth, powdery, dry

Liquid flavor: milk, processed, sweet, roasted, sour, creamy, bitter,musty, soapy, smoky, earthy, rubbery, grainy, rancid

Liquid aftertaste: milky, sweet, roasted, bitter, metallic, dry

The target product was high in milky, low in processed, soapy notes andvery different in terms of foam appearance and mouthfeel. The controlprocess samples were described as being milky, creamy, smooth andviscous. The addition of ingredients didn't seem to provide asignificant shift toward the target sensory profile.

As shown in FIG. 3, the foam of the target product was significantlyhigher, more uniform, more dense and viscous, smoother in mouthfeel, andhad smaller bubbles than the experimental samples.

As shown in FIG. 4, the main difference between the target product andthe experimental samples is the coffee/milk perception. Coffee relatedattributes are significantly more intense in Tassimo latte. The taste ofmilk in all experimental samples was more processed and soapy. In termsof creamy flavor, the experimental samples were perceived as beingcloser to target product than control formulations.

As shown in FIG. 5, the addition of protein (for example, samples C125and C141) was considered to provide better foam, which was characterizedas being higher, more uniform, and dense.

FIG. 6 shows the sensory profile of the GEVALIA® Jacobs Latte and twoexperimental samples (C162 and C164). The main differences in tastebetween the GEVALIA® Jacobs Latte and the experimental samples wereassociated with the less processed, creamy, and grainy notes in theexperimental samples.

FIGS. 7-13 provide additional bar graphs showing the mean scores onspecific attributes for the samples produced from whole milk.

FIGS. 14-20 provide additional bar graphs showing the mean scores onspecific attributes for the samples produced from cream. It was foundthat the addition of salt to the cream based samples seem to increasethe mouthfeel of the product with less impact on flavor. The addition ofproteins had little impact on flavor but more of an impact on foamcharacteristics of the product. The remaining cream-based samples weresimilar to each other.

The data from the experiments from which the charts in FIGS. 3-20 weregenerated are presented in FIGS. 21-26. Additionally, Tables 7-9 belowexplain the criteria used by the tasting judges in evaluating thesamples and generating the scores indicated in FIGS. 3-26.

TABLE 7 FOAM APPEARANCE LOW HIGH Bubble size Perceived size of themajority of the Small bubbles Big foam bubbles. bubbles UniformityEvenness of the bubbles spread Different size bubbles Same sizethroughout the foam. bubbles Height foam Visual assessment of the heightof the Low/No foam High foam foam from low to high. Density Assessmentof how much strength is Thin Thick needed while pushing the foam withthe back of the spoon. Aerated Perceived amount of air contained in Noair High air the foam (either big or smaller content bubbles). FoamMouthfeel Low High Aerated Felt amount of air contained in the No airHigh air foam in mouth. content Density Density of the foam quantifiedby Liquid Hard strength needed to press the foam between the tongue andthe palate. Dry Perception of dryness in mouth Not dry Astringent(usually more perceived after swallowing). Powdery Powder feelingperceived between Smooth/homogeneous Granular tongue and palate. SmoothEven, regular and rounded texture in None Very mouth.

TABLE 8 Sensory terms for black coffee (R & G/Soluble/coffee part ofcappuccinos and mixes) DESCRIPTOR DESCRIPTION FLAVOR Sour This describessharp, biting flavor (such as vinegar or acetic acid). It is sometimesassociated with the aroma of fermented coffee. Bitter A primary tastecharacterized by the solution of caffeine, quinine. This taste isconsidered desirable up to a certain level and is affected by the degreeof roast brewing procedures. Rubbery Rubbery perception associated withelastic bands, latex gloves, and balloon. Earthy Characteristic of freshearth, wet soil or humus. Sometimes associated with moulds andreminiscent of raw potato/mushroom. Musty Default aromaticcharacteristic of closed air spaces (closets for dry, old books, mouldybread, basement for wet. Overall Overall strength of coffee which takesinto account all coffee attributes intensity (roasted/bitter/rubbery . .. ). Roasted Measurement of roasted character of the coffee. SmokyCharacteristic of the smell one gets when cleaning out a woodenfireplace/bonfires/burnt wood/smoky food. AFTERTASTE Bitter Lingeringbitter perception on the back of the palate after swallowing. RoastedLingering roasted perception in mouth. Sour Persistent sour perceptionin mouth after swallowing.

TABLE 9 Sensory terms for white coffees (cappuccinos/coffeemixes/coffee + milk) FLAVOR DESCRIPTION Chalky Flavor associated withmagnesia Creamy Creamy/fatty flavor like double cream (reference: Tescodouble cream) Milky Intensity of milk flavor (ref. tesco semi skimmedfresh milk) Processed Taste like UHT/heat treated/evaporatedmilk/creamer (milk) (ref. Tesco evaporated milk) Soapy Flavor perceptionassociated with washing up liquid/detergent

Example 5

This experiment was designed to analyze the effect of the addition ofdairy minerals to Tassimo milk products. Milk concentrates were preparedhaving the ingredients listed in Table 10 below. All samples werehomogenized at 2000/200 psi.

TABLE 10 Contents of Samples Tested Magne- Lactalis Sample BS PotassiumPotassium sium Trucal IdaPro whey Gum No. Solids Fat Protein Sugar Salt(TSC) P/BS phosphate citrate citrate D7 MPP permeate Arabic DM1 44.57 301.76 10 1.2 0.09 20 1.0 0.4 DM2 44.57 30 1.76 10 1.2 0.09 20 1.0 0.4 DM344.57 30 1.76 10 1.2 0.09 20 1.0 0.4 DM4 44.57 30 1.76 10 1.2 0.09 200.5 0.5 0.4 DM5 44.57 30 1.76 10 1.2 0.09 20 0.5 0.5 0.4 DM6 44.57 301.76 10 1.2 0.09 20 0.5 0.5 0.4 DM7 44.57 30 1.76 10 1.2 0.09 20 0.3 0.30.3 0.4 DM8 44.57 30 1.76 10 1.2 0.09 20 0.4 DM9 44.57 30 1.76 10 1.20.09 20 0.5 0.4 DM10 44.57 30 1.76 10 1.2 0.09 20 1.0 0.4 DM11 44.57 301.76 10 1.2 0.09 20 1.5 0.4 DM12 44.57 30 1.76 10 1.2 0.09 20 2.0 0.4DM13 44.57 30 1.76 10 1.2 0.09 20 1.0 0.4 DM14 44.57 30 1.76 10 1.2 0.0920 1.0 0.4

The samples were evaluated by an expert panel at 65° C. The paneliststasted a selection of samples prior to data collection to allow thegeneration of relevant attributes. The panelists then tasted samplesmonadically in randomized order. The panelists first assessed flavor,aftertaste, mouthfeel, and afterfeel. The tasting results are shown inFIG. 22.

Sample DM1, the only sample with only potassium phosphate, was found tobe more rancid, cloying, and sour than the other products. It was alsoone of the most viscous and had a characteristic flavor of processedmilk.

Sample DM14, made with Lactalis whey permeate, was the least sour, leastsweet, least caramel-flavored and the most smoky and powdery of allproducts. Sample DM13 (with added IdaPro MPP) had a similar profile.

Samples DM9, DM10, DM11, and DM12 were characterized by low scores onsourness, sweetness, roasted, biscuit, and caramel flavors, but highscores on powdery mouthfeel and musty and creamy flavors.

With respect to samples DM1-DM8, it was found that increasing thepotassium phosphate content resulted in increased viscosity, sourness,processed milk flavor, and cloying afterfeel, and reduced roasted flavorand bitterness. Increased potassium citrate content resulted in reducedviscosity, sourness, rancid flavor, bitterness, and cloying afterfeel.Increased magnesium citrate content resulted in increased viscosity,roasted flavor, and bitterness, but reduced sourness, processed milkflavor, and rancid flavor.

With respect to samples DM8-DM12, it was found that adding Trucal D7increased the creamy flavor and decreased the sweetness compared tocontrol, but there were no significant differences between the variousamounts of Trucal D7. The data for the creaminess and sweetness analysisof samples DM8-DM12 are presented in FIGS. 27 and 28.

Example 6

The experiment was designed to analyze the effect of dairy mineraladdition on separation rate of cream-based dairy products. Morespecifically, this experiment was performed utilizing Dexter DairyMineral Samples (US Pilot Plant w/1.2% NaCl and 12% Sucrose (LumiSizerat 2000×g and 25 C)), which are listed in Table 11 below. It is to benoted that the large separation rates that are typical for Dextersystems are generally thought to be driven by fat droplet flocculation.

TABLE 11 Contents/Properties of Samples Tested: Sample Slope Duration IDSolids Fat Protein BS P/BS Dairy Minerals Note in %/hr (sec) Min3345.66% 30.00% 1.76% 0.176 10 ~0.62% (added before Cream 143.90 540homogenization) With UF Min34 45.48% 30.00% 1.76% 0 — ~0.62% (addedbefore Cream 437.09 216 homogenization) With UF Min35 48.66% 30.00%1.64% 0.164 10 ~0.62% (added before Cream 176.75 504 homogenization) NOUF Min36 48.49% 30.00% 1.64% 0 — ~0.62% (added before Cream 254.28 324homogenization) NO UF Min37 45.66% 30.00% 1.76% 0.176 10 0 (none) Cream510.25 180 With UF Min38 46.30% 30.00% 1.76% 0.176 10 0.62 (added afterCream 152.46 648 homogenization with With UF other powders)

FIG. 29 shows the separation rates of samples Min33-Min38. Overall, theseparation rates appear to be sensitive to dairy mineral/buffer saltvariation, which are likely to modulate the floc number/size. Forsamples Min33 through Min36, BS addition appears to decrease floc size.In view of the values exhibited by samples Min33 and Min38 in FIG. 29,the DM addition point appears to have no significant effect onseparation rate.

As can be seen from FIG. 29, Min37 had the largest separation rate,suggesting that the absence of dairy minerals and/or addition with UFprocessing greatly increased floc size.

Example 7

The experiment was designed to analyze the effect of ultrafiltration onseparation rate of cream-based dairy products. More specifically, thisexperiment was performed utilizing Lehigh Valley Dairy Mineral Samples(US and EP standards (LumiSizer at 2000×g and 25 C)), which are listedin Table 12 below.

TABLE 12 Contents/Properties of Samples Tested: Dairy Gum Slope DurationSample ID Solids Fat Protein Sugar Salt BS P/BS Minerals Arabic in %/hrsec. US-UF* 45.24 30 1.76 12 1.2 0.16 10 0.5 0.4 99.87 900 (TSC) US-NO*49.2 30 1.72 12 1.2 0.17 10 0.5 0.4 101.97 900 (TSC) EU-UF* 60.53 27 1.730 1 0.16 10 1 0.4 205.03 400 (TSC) EU-NO* 60.47 24 1.7 30 1 0.136 10 10.4 205.27 400 (TSC) *US-UF and EU-UF correspond to US formulation withultrafiltration and EU formulation with ultrafiltration, respectively.*US-NO and EU-NO correspond to US formulation without ultrafiltrationand EU formulation without ultrafiltration, respectively

FIG. 30 shows the separation rates of samples US-UF, US-NO, EU-UF, andEU-NO. As can be seen from FIG. 30, the EU formulations had separationrates approximately twice that of the US counterparts. The 30% sucroselevel in the EU system is likely to be the destabilizing component thatmay promote aggregation by osmotic depletion.

FIG. 30 also shows that there was no noticeable effect of UF or NO UFprocessing on separation rates. As such, the largest separation rate ofsample Min37 (Table 11), which is indicated in FIG. 29 appears to beindependent of the UF processing and dependent on the absence of dairyminerals in the sample.

It will be understood that various changes in the details, materials,and arrange-ments of the process, formulations, and ingredients thereof,which have been herein described and illustrated in order to explain thenature of the method and resulting mineral-fortified dairy products, maybe made by those skilled in the art within the principle and scope ofthe embodied method as expressed in the appended claims.

1-33. (canceled)
 34. A method of making a concentrated dairy liquid, themethod comprising: pasteurizing a dairy cream; concentrating thepasteurized cream to obtain a concentrated cream retentate; adding ablend of dairy minerals to the concentrated cream retentate;homogenizing the concentrated cream retentate including the dairyminerals to form a homogenized cream retentate; and heating thehomogenized cream retentate to obtain a concentrated dairy liquid havinga F_(o) value of at least 5, the concentrated dairy liquid having aprotein to fat ratio of from about 0.4 to about 0.7 and lactose in anamount of up to 1.5 percent, wherein the dairy minerals are included inan amount effective to provide at least two of the following mineral toprotein ratios in the concentrated dairy liquid: about 0.017 mg to about0.0264 mg potassium per mg protein; about 0.008 mg to about 0.0226 mgmagnesium per mg protein; about 0.122 mg to about 0.3516 mg calcium permg protein; and about 0.199 mg to about 0.5394 mg phosphate per mgprotein.
 35. The method of claim 34, further comprising diluting thecream with water after the pasteurizing.
 36. The method of claim 34,wherein the ratio of the water to the cream is from about 2:1 to about4:1.
 37. The method of claim 34, wherein concentrating includesproviding the concentrated cream retentate including about 2.0 to about3.0 percent protein.
 38. The method of claim 34, wherein theconcentrated dairy liquid includes about 1.3 to about 2 percent protein.39. The method of claim 34, wherein the concentrated dairy liquidincludes about 20 to about 30 percent fat.
 40. The method of claim 34,wherein the added dairy minerals are added in an amount of about 0.15 toabout 1.5 percent by weight of the concentrated cream retentate.
 41. Themethod of claim 34, wherein the dairy minerals are added in an amount ofabout 0.5 to about 0.75 percent by weight of the concentrated creamretentate.
 42. The method of claim 34, wherein the concentrated dairyliquid includes about 35 to about 65 percent total solids.
 43. Themethod of claim 34, wherein the dairy minerals are included in an amounteffective to provide at least three of the following mineral to proteinratios in the concentrated dairy liquid: about 0.017 mg to about 0.0264mg potassium per mg protein; about 0.008 mg to about 0.0226 mg magnesiumper mg protein; about 0.122 mg to about 0.3516 mg calcium per mgprotein; and about 0.199 mg to about 0.5394 mg phosphate per mg protein.44. The method of claim 34, wherein the dairy minerals are included inan amount effective to provide the following mineral to protein ratiosin the concentrated dairy liquid: about 0.017 mg to about 0.0264 mgpotassium per mg protein; about 0.008 mg to about 0.0226 mg magnesiumper mg protein; about 0.122 mg to about 0.3516 mg calcium per mgprotein; and about 0.199 mg to about 0.5394 mg phosphate per mg protein.